The Analysis of Allergens in Raw and Roasted Peanuts Using nanoACQUITY UPLC and Xevo Q-Tof MS

This work investigates the use of nanoACQUITY UPLC and Xevo QTof MS, and a food-proteomics approach to identify markers associated with the allergic reaction observed with peanuts, and to see if the markers can be observed in roasted peanuts.